Steak tagliata

• 1 entrecote steak of your choice
• Parmesan cheese shavings
• Balsamic syrup
• arugula lettuce
• smoked fleur de sel
• black pepper
• 2 tbsp heat baking oil

Oil can
Spatula
Honey Grill grate
Cedar plank

Heat your Tiger Fire open plancha BBQ with a hot and cooler zone.

Remove the entrecote from the refrigerator and season with the fleur de sel on both sides. Let the fleur de sel do its work for half an hour.

Wash the lettuce and shave some pieces of parmesan cheese.

Sprinkle the steak with some heat resistant baking oil and grill it on the honey grill grate for 2 minutes on each side. TIP: because you grill the meat over the fire on the honey grill grate, this will give it an extra smoky flavor.

Then place the meat on the cooler side of the planche plate on a cedar plank and let it cook until an internal temperature of 52 degrees Celsius. Make sure to turn the meat and the cedar plank to get an even cook.

Take the meat of the BBQ and let the meat rest for at least 10 minutes under aluminum foil before serving.

Place the arugula lettuce on a plate and place the thin slices of steak on top. Finish the steak with some freshly ground black pepper and extra fleur de sel. Add the cheese shavings and sprinkle the Balsamic syrup on top.

A perfect side to go with this piece place are some grilled cherry tomatoes. We also like a nice dark brown beer to accompany this nice dish.